Tuesday, January 22, 2013

Cherry Ricotta Scones


Around the holidays I made a lot of cookies, maybe you've heard. No matter. One cookie I made, but didn't post was ricotta cookies. A friend from work hipped me to this cookie when she brought some in one day and they were fantabulous. She gave me the recipe, which I promptly lost. So I checked a bunch of them out on line and came away with a decent version that I hope to post in the future. Anywho, I'm only mentioning this because it got me thinking. If ricotta is good in a cookie, how 'bout a scone?

I've been carrying this scone recipe around for quit a while since It was introduced to me by a former boss. It's the same one I used in this delightful adaptation. The great thing about these scones, they have a long shelf life. Normally the shelf life of a scone is about 20 minutes. After that your scone turns into a stone. Another thing, allowing for minor modifications, you can put anything you can think of in the batter (and believe me I have): raisins, currants, chocolate chips, nuts, pineapple, coconut, poppy seeds, blueberries, dried cranberries, apples, onion & bacon, lemon rind, orange rind, candied ginger, cinnamon chips (my personal favorite!) and well, like I said, basically anything you can think of.

This time around, in addition to switching out ricotta for heavy cream, I'm adding dried cherries and white chocolate. And making them heart shaped. Isn't everything better when it's heart shaped? Besides, it's not too early to start thinking about Valentine's Day, so naturally (or unnaturally considering what's in food coloring) I gave them a cute pink glaze!  

ricotta scones

2 cups white whole wheat flour
1 tablespoon baking powder
2 tablespoons raw sugar
1/4 teaspoon salt
1/2 cup cold butter, cut in to small pieces
1/2 cup dried cherries, roughly chopped
1/2 cup chopped white chocolate
1 large egg
1 cup whole milk ricotta cheese
1 teaspoon vanilla extract

for the glaze

1 cup confectioners sugar
2 tablespoons milk
1 smidgen red or pink food coloring

Preheat the oven to 350 degrees. Combine flour, baking powder, sugar and salt in a large bowl. Cut in the butter until the mixture is crumbly. Stir in the cherries and white chocolate. 

In another bowl whisk together the egg, ricotta cheese and vanilla. Stir the wet ingredients into the dry and mix until a dough forms. Turn the dough out onto a lightly floured surface and roll it out until it's about 5/8 inch thick. Using a medium (or small) heart shaped cookie cutter, cut out as many scones as you can and repeat with any dough left over. 

Place scones on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes or until lightly browned (yes, that is my new confection oven in the picture, thanks for asking). Transfer to a rack to cool.

For the glaze, whisk milk into confectioners sugar until smooth. Add food coloring and blend well. Spread on top of cooled scones. Makes 10 to 12 medium or 16 to 20 small scones.









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